Description
These Baked Garlic Butter Potatoes are a simple and delicious side dish featuring baby potatoes tossed in a flavorful mixture of melted butter, olive oil, garlic, and Italian herbs, then baked to golden perfection. Crispy on the outside and tender inside, they make a perfect accompaniment to any meal, garnished with fresh parsley and optional Parmesan cheese for added richness.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved or quartered depending on size
Seasoning & Sauce
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs or thyme
- 2 tablespoons olive oil
Garnish (Optional)
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the potatoes to a crispy finish.
- Toss Potatoes: In a large bowl, combine the halved or quartered baby potatoes with melted butter, olive oil, minced garlic, salt, pepper, and dried Italian herbs. Toss thoroughly until all potatoes are evenly coated with the seasoning mixture.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier. Spread the coated potatoes out in a single layer on the sheet to allow for even roasting.
- Bake Potatoes: Place the baking sheet in the preheated oven and bake the potatoes for 35 to 40 minutes. Halfway through, flip the potatoes to ensure even browning and crispiness on all sides.
- Add Garnish and Serve: Once the potatoes are golden brown and crisp on the edges, remove from the oven. Sprinkle with chopped fresh parsley and grated Parmesan cheese if desired. Serve the potatoes hot for the best flavor and texture.
Notes
- Substitute baby potatoes with Yukon Gold or red potatoes cut into 1-inch pieces if desired.
- For extra crispiness, broil the potatoes for the last 2–3 minutes of baking, watching carefully to avoid burning.
